Chicken with Herbs de Provance Recipe
You will repeatedly make simple and delicious chicken breasts in a luscious buttery caper sauce. Pan-roasted chicken with Herbs de Provance is an EASY South of France recipe you will be proud to share with family and friends. The chicken cooked in a flavorful sauce is juicy and tender. This is a crowd-worthy recipe with aromatic herbs that is always a hit. You will be proud to serve this delicious chicken recipe. This is one of my favorite recipes with Herbs de Provance.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 4 large servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 Large, skinless, boneless Chicken Breasts cut in half horizontally
- 2 Tablespoons Herbs de Provance
- 2 Tablespoons Capers and OneTablespoon Caper Juice
- 4 Tablespoons Butter (we used Irish Butter)
- 1 cup of white gluten-free all-purpose flour
- 1 Teaspoon of Garlic powder
- 1 Teaspoon Cracked Ground Pepper
- 3 Tablespoons of White Wine Vinegar
- 1 Tablespoon of Lemon Juice
- 1–2 Tablespoons Olive Oil
- Salt to taste
Instructions
- Split four Boneless, Skinless Chicken Breasts horizontally and place them in a large plastic bag. You should have eight pieces. Pound until evenly flat on both sides. I used a wooden mallet.
- Salt and Pepper the chicken on both sides and sprinkle with a half teaspoon of garlic powder
- Flour the chicken with white sticky rice flour. Pour one cup of flour on a plate and dredge each piece of chicken, shaking off the extra flour.
- Add two tablespoons of olive oil to a large, non-stick skillet over medium heat. Saute the chicken breasts for approximately three minutes on each side. Remove the chicken from the pan and set aside. (I did this in two batches)
- Lower heat to low.
- Add four tablespoons of butter to the pan and swirl the butter while adding three tablespoons of White Wine Vinegar, 1 Tablespoon of Caper juice, one tablespoon of Lemon juice, and two tablespoons of Herbs de Provance.
- Put all the cooked chicken back in the pan and sprinkle the chicken with half a teaspoon of garlic powder. Saute in the sauce on both sides for two minutes until the chicken is white when cut. Add capers and additional black pepper.
This chicken is succulent and full of flavor. Delicious!
Notes
Serving Suggestions -Serve with roasted potatoes or rice and grilled vegetables. When entertaining a crowd, I would recommend two pieces per person. This recipe also stores well in the refrigerator.
Note- Serve with Lemon Wedges at the Table and Fresh Bread to dip in the delicious sauce.